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    You are in: Home / Bibliophage91's Public Recipes
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    18 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Here is the story of this recipe in Alex's own words, but mom's punctuation. "Alex was playing on webkinz world and his mother went out shopping. When she came back, Alex asked if she got the ingredients for a webkinz food. She didn't. So that's why he invented something new!"

    Recipe #303710

    Coconut milk rounds out the flavor nicely.

    Recipe #288286

    I've been meaning to try this recipe - but it definitely works to peel the beets this way!

    Recipe #288346

    Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice - but be sure to use bell peppers or celery for a nice crunch.

    Recipe #288359

    This recipe makes great cookies and even better bars. In its original form, following the recipe, it has a nice mild balance of oatmeal and apple flavours. Three cookies is one full serving of whole grains, and a full serving of fruit. It keeps at least a week without getting dried out (and then my four year old inhaled the last bar). I'm planning to try it again with cut up dried apricots and toasted sesame seeds. Try it out! (Found it in the Toronto daily "24 Hours" paper, October 3, 2005)

    Recipe #147262

    These pancakes are packed with protein, so you aren't left hungry an hour later. Top with your favorite berries simmered with a touch of syrup.

    Recipe #288357

    Here's a delicious cookie made with bananas. Came from my mechanic, if you can believe that.

    Recipe #288281

    For variety, substitute other jams for the peach jam. Try a combination of plum and fig jam. Serve with steamed green beans, and brown rice sprinkled with toasted almonds.

    Recipe #288366

    This delicious meal boasts low carbs and big flavour.

    Recipe #288294

    Boneless turkey breasts speed up this dish, which is traditionally long-simmered with chicken on the bone. Chipotles, cinnamon and cilantro turn it into something new (and very hard to say five times fast).

    Recipe #288365

    Why do the extra steps (and calories) of making a crust when you can whip up a batch of these impressive treats in minutes flat. Top with anything from fresh fruit to cute seasonal candies. Think: blueberries, cherries, shaved chocolate, or cinnamon hearts and chocolate sprinkles.

    Recipe #288282

    Got it from a website that got it from a 'Soprano's' cookbook... I think. Tasty dinner mostly from pantry ingredients!

    Recipe #288367

    If you think this sounds delicious from the ingredients alone, wait until you see it and taste it! There's a wonderful blend of flavors and textures. The colors? red tomatoes, pink shrimp, green aparagus, black olives, white beans, and shaved parmesan... The protein (shrimp) is really the supporting cast, while the salad is the star. You can easily make this with chicken or it might even succeed with tofu. Serve with some basmati rice and a simple green salad dressed with the same vinegar and oil.

    Recipe #348865

    A yummy way to mix up your summer BBQ menu - lamb roast, with Indian tikka spicing. From something I found on www.hgontario.ca (HomeGrown Ontario). They suggest serving with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds. Note: the prep time does not include the marination (4 hours or overnight).

    Recipe #288523

    This is a flexible recipe - and because it starts with canned salmon, try making it with the veggies you have on hand. Be creative! You can cook this ahead of time, even 2-3 days: this soup tastes better with time.

    Recipe #288278

    I've been keeping this recipe clipping so long, I've forgotten where it came from. A nice change from the traditional white rice pudding with raisins.

    Recipe #288353

    This is traditionally served with rice as a main course of the meal, never as a starter. If cooking for just three or four people, this dish can be a meal by itself. The original recipe explained that the pork meatballs are supposed to resemble the shape of lions' heads and the cabbage is supposed to look like the mane. Tastes slightly better when not reheated. I snagged this as a Recipe of the Day years ago from a now-vanished website - and I wanted to consolidate it onto the 'zaar.

    Recipe #288480

    This looks so tasty that I had to post it here for future use. The following description and instructions were generously shared by the chef MissJ9 at opensourcefood.com. This is freely reproducible as long as you include the license info: http://creativecommons.org/licenses/by-nc/3.0/ It's funny what can happen to a recipe over time. This dish is something that my family makes, except they call it "chile verde." The truth, I'm afraid, is that real Mexican chile verde is a pork dish, with an insanely delicious sauce made out of tomatillos and green chiles. The recipe that follows probably started off with pork and tomatillos, but then somewhere along the line someone substituted chicken for pork, tomatoes for tomatillos, left out the onions (and then added them back in again later)... It's total gringa food, but nonetheless very tasty, calls for ingredients that are usually on hand, and is delicious any time of the year.

    Recipe #290080


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